1 pkg. yellow cake mix
1 can (20 oz.) crushed pineapple, drained

TOPPING #1:

1 (8 oz.) cream cheese
1 pkg. instant vanilla pudding
1 c. milk

TOPPING #2:

2 c. whipped topping
Coconut (optional)

Bake cake in 9 x 13 inch pan according to package directions. After cake has cooled, punch holes in cake with handle of wooden spoon. Pour drained pineapple over cake and spread. Beat together cheese, pudding and milk until thick. Spread over pineapple on cake. Then spread whipped topping over that and sprinkle with coconut, if desired.